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A collection of more than two hundred treasured family recipes and the stories behind them, Cocina de la Familia is a celebration of Mexican-American home cooking, culture, and family values. For three years, Marilyn Tausend traveled across the United States and Mexico, talking to hundreds of Mexican and Mexican-American cooks. With the help of chef Miguel Ravago, Tausend tells the tale of these cooks, all of whom have adapted the family dishes and traditions they remember to accommodate a life considerably different from the lives of their parents and grandparents. In these pages you will find the real food eaten every day by Mexican-American families, whether they live in cities such as Los Angeles, the border towns of Texas, the farming communities of the Pacific Northwest, or the isolated villages of New Mexico. An Oregonian from Morelos, Mexico, balances sweet, earthy chiles with tart tomatillos for a tangy green salsa that is a perfect topping for Chipotle Crab Enchiladas or Huevos Rancheros. A Chicago woman from Guanajuato pairs light, spicy Chicken and Garbanzo Soup with quesadillas for a simple supper. A Los Angeles cook serves a dish of Chicken with Spicy Prune Sauce, the fire of the chiles tamed by Coca-Cola, and in Illinois a woman adds chocolate to the classic Mexican rice pudding. Now you can re-create the vibrant flavors and rustic textures of this remarkable cuisine in your own kitchen. Most of the recipes are quite simple, and the more complex dishes, like moles and tamales, can be made in stages. So take a savory expedition across borders and generations, and celebrate the spirit and flavor of the Mexican-American table with your own family.

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Editorial Reviews

Amazon.com Review

Forget about the food you eat in what pass for Mexican restaurants in America; cleanse your palate, then come to this book. For Marilyn Tausend reveals the truth, the whole truth: within these pages are the foods eaten in Mexican American households throughout the United States. After years of traveling all over Mexico (she coauthored Mexico the Beautiful Cookbook), meeting the best Mexican cooks and cooking teachers, and years of leading cooking tours to Mexico to share all that she had discovered, Marilyn Tausend came home, back to the U.S.--back to her roots, which include a childhood spent shoulder-to-shoulder with Mexican fieldworkers on farmlands throughout the West, sharing their food.

Of the 13 million Americans who think of themselves as Mexican Americans, what, Tausend wondered, are they cooking at home today? And what she discovered as she crisscrossed the U.S. was that their roots run deep; these families stick together and trace their heritage back to the regions of Mexico from which they sprang, and the food tells the story. Mind you, a little Coca-Cola might get mixed in with a dish today, and canola oil might well be used instead of lard; after all, times change, and people change with them. But some elements, Tausend discovered, stay basically the same: a strong sense of family and a delight in bringing a big family together to eat. Crack open this book, use the recipes, and fill your house full of the love that comes from serving--and eating--real food. Let Marilyn Tausend show you how; you couldn't be in better hands.
--This text refers to an out of print or unavailable edition of this title.

From Library Journal

These two excellent new collections featuring contemporary Latin American cooking in the United States complement each other nicely. Tausend, coauthor with Susanna Palazuelos and others of Mexico the Beautiful (LJ 11/15/91), traveled throughout the country seeking the simple, traditional dishes that second- and third-generation Mexican Americans are cooking for everyday meals, recipes from their mothers and grandmothers. With Ravago, former chef/owner of Austin's Fonda San Miguel, she presents a broad selection of mouthwatering recipes, for both more familiar dishes such as Crispy Chicken Tacos and unusual ones like Pork and Purslane Stew. Tausend writes well, and headnotes include background on the various dishes as well as on the contributor. Highly recommended. Novas and Silva's more wide-ranging book draws on the diversity of Latin American cooking from 26 different nationalities in this country. Although the authors include homey, traditional dishes, they offer more sophisticated and elegant recipes from both home cooks and chefs, often in the cross-cultural nuevo style: New Southwestern Gnocchi di Patate, for example. The knowledgeable headnotes give culinary and cultural context for each recipe, often describing similar dishes from other Latin American countries, and more "exotic" ingredients are identified in glossary sections scattered throughout the book. Highly recommended. [There is also a Spanish-language edition, La Cocina Latinomericana en Los Estados Unidos, ISBN 0-679-44803-9.?Ed.]Copyright 1997 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.

Most Helpful Customer Reviews

Marilyn Tausend tells the real story of what Mexicans eat at home and what a delicious story it is! There is none of that goopy cheese-laden pseudo-food that passes for "Mexican" in inferior emporiums. What you have here is the real enchilada. As a Southern Californian "of a certain age", who is only Mexican by taste buds, I can attest to the authenticity of these recipes. As a retired teaching chef, I can promise great-tasting dishes from Cocina de la Familia. Because recipes are only a guide, most - if not all - of these dishes take kindly to alterations, substitutions and tinkering. Caldillo de Papas is wonderful made as directed. It is equally good made with large chunks of beef, additions of tomatillos, carrots and zucchini, topped with cilantro and a swirl of salsa fresca. Chilaquiles are usually made with leftover corn tortillas, but when I substituted some sliced tamales, sauced it with the Salsa Verde (pg. 215)our breakfast guests broke into cheers! This is a book to own yourself and a book to give to those you love -- especially if you want to eat well when visiting them. Bravo Marilyn. Please write Volume Two soon.

I have always loved Mexican food. This is a particularly great book, because it describes favorite recipes of dozens of Mexican-American families throughout the United States. Unlike many recipes I have cooked from other Mexican cookbooks, the recipes in Cocina De La Familia are traditional recipes that have often been altered and simplified by families here in the U.S., using local and easier to get ingredients. I find these recipes easier to cook and shop for, but always tasty and authentic. I have cooked many of the recipes and loved nearly all of them. Thank You for this wonderful cookbook Ms. Tausend!

I'm fascinated by this book. I cook Mexican food all the time- my inlaws are Mexican. I've taken notes of their legacy recipes along side of the actual cooking experiance with "Mom" many times and have recorded her technique and food. This book and the recipes ring true to what I know about Mexican cooking in the USA. I have many cook books about Mexican food that are "purist" in their approach and I read them for insight into technique and ingrediants. This "Cocina De La Familia" cookbook more accurately approaches what happens in my own kitchen when I modify a purist recipe. I've cooked several dishes from this book and plan to cook more... The history of lost and then regained ingrediants, over generations, in cooking Mexican food in the USA is a special treat.

I've tried them all, being that my significant other is from Mexico, I'm always looking for true, traditional Mexican recipes and this book is it! Truly the best I've seen!!! Excellent explainations of each dish, its origens, and how to serve it. I highly reccommend it!

I saw this book at the library, and after checking it out for a month, decided I had to have it. It does have recipes for Mexican foods commonly served in US restaurants, but there are also many unusual dishes from obscure places. The short anecdotes with some of the recipes make it all the more interesting to read. For these reasons, several of my friends and I have ordered copies, both for ourselves and for gifts. Buen apetito!

We had friends over for dinner last night and I made, among other things, this book's chiles rellenos, racy red salsa, pickled vegetables, and sangria. Everything was quite tasty and really quick to make.

I absolutely love this book I have owned it for 8+ years. Many of these dishes taste very authentic. I absolutely love my mothers cooking however she doesn't have any recipes she follows, "it's a pinch of this and a little of that..." these recipes are as close to my mothers cooking as I can find (with a few personal modifications) No pictures just really great recipes. Mexican cooking is always best from scratch so many of these recipes seem complicated but it's DEFINITELY worth it. I handed this book down to a family friend but regretted it and purchased another copy.

Having grown up and spent most of my life in ID, OR, WA & CA and being around good Mexcian food all my life this is a great cookbook for me. This is a representation of Mexican regional food I grew up with in these areas of the nation and the recipes and stories are so fun to read and cook! The beans/rice/carnitas/salsas have all been spot on. I now live in the midwest and good Mexican food is hard to find in our area, so this cookbook has been a great find! I randomly ran across this in my local library and I am so thankful I did. Great find.